Directions

1. Cook brown rice.2. Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese. 3. Divide the mixture evenly among the tortillas, and roll up. I didn't use all the filling and saved the rest for dinner (served with chicken). Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.